Zucchini, Sun-dried Tomato, and Goat Cheese Frittata
This is a summer morning in a bite. Goat cheese gives it a great punch.
Servings 8
Equipment
- 1 Oven-safe 10-inch non-stick skillet
- Whisk
- 1 Sharp knife
- 1 Mixing bowl
- 1 Spatchula
Ingredients
- 1 medium zucchini thinly sliced
- Kinder's Salt, Pepper and Garlic Seasoning You can also use a mix of equal parts of salt, pepper and garlic
- olive oil
- Butter
- 1 large shallot finely diced
- 3 T. chopped sun-dried tomatoes
- 8 large eggs
- ½ cup of half and half
- ½ t. salt
- ¼ t. ground black pepper
- ½ t. crumbled dried thyme
- 3 oz. of crumbled goat cheese
Instructions
- Toss the zucchini with the olive oil and Kinder's seasoning. Lay the slices on a air fryer tray and cook for at 375 for 20 minutes or until just starting to brown. Turn the oven down to 350.
- While the zucchini is roasting, prepare the eggs. Whisk together the eggs, ½ and ½, salt, pepper and thyme.
- In an oven-safe 10-inch non-stick skillet, sauté the shallots in a mix of olive oil and butter until they are caramelized. Add in two T. of the sun-dried tomatoes and stir to combine.
- Pour the eggs into the pan and stir to combine. Mix in the goat cheese. Carefully lay the zucchini slices on top and dot with the remaining sun-dried tomatoes.
- Cook undisturbed for 3-4 minutes until you are just starting to see the edges harden. Move to the oven and cook for 15-20 minutes until the middle is set and the top is just beginning to brown.